Name: White onion soup, charred tomato, Healey’s mature cheddar
Yield: Serves 8 Starter Portions
Ingredients: salt and white pepper; 24 croutons – made from Evan’s focaccia bread; 100 g butter; oil for deep frying; 5 ml onion ash powder; olive oil; 8 thin slices (55 g) shaved Healey’s mature cheddar – 1 slice per serving; 16 tomatoes; 3 sprigs thyme; 1 vanilla pod; 1.6 kg white onions; 5 g garlic; 50 ml olive oil; 700 ml water; 30 ml cream; onion peelings and offcuts

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The white pepper in this soup is a key flavour, and is a great combination with the cheddar. Remember, if you are making a fire at home for a braai, the coals before and after you have cooked are ideal for roasting vegetables for soups and sauces for the next day. We need to start thinking about energy use and waste, not only product.

Ingredients

Onion soup

1.6 kg white onions
100 g butter
3 s

Starter
Vegetarian
Bread

Method

Wrap whole onions with skin on in foil and roast at 220°C until soft. Once cooked, remove the outer skin, cut the insides into large pieces and place in a pot with butter, thyme and garlic. Cook without colouring. Add 500 ml stock and simmer gently until the onion is tender. Remove from the heat an

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Ingredients

Onion soup

Method

Part of